Instant vanilla ice cream

Children will love this – part recipe, part science experiment, milk transforms into delicious ice cream in front of their eyes

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 110
  • fat 3g
  • saturates 2g
  • carbs 16g
  • sugars 16g
  • fibre 0g
  • protein 5g
  • salt 0.2g


  • 300ml semi-skimmed milk
  • 1 tbsp caster sugar
  • ¼ tsp vanilla extract
  • 1kg ice
  • 6 tbsp rock salt
  • hundreds and thousands, to serve
  • 2 medium zip-seal freezer bags
  • 1 large zip-seal freezer bag
  • sticky tape


The science bit
Under normal circumstances, water freezes at 0C. But adding salt to the ice lowers the temperature to -10C, meaning the milk freezes in minutes.


  1. Place the milk, sugar and vanilla into the doubled-up medium zip-seal bags. Close and secure with sticky tape if the seal isn’t strong. Tip the ice and salt into the large bag, then place the smaller bags inside the larger one, and seal well.

  2. You will need to keep the bags moving for 10-15 mins to freeze the milk. Gently throw the bag from hand to hand or take turns shaking it – it’s a good idea to wear gloves to keep your hands warm! Remove the ice-cream bag, open and scoop into bowls. Sprinkle with hundreds & thousands.

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